Ricotta olive oil bread

I was surprised to see it’s almost the end of January and I haven’t shared a bread recipe for a month! The last bread recipe on Challah, published late December. If you’re thinking I haven’t baked much lately I’m here to defend myself.

If you’re a regular reader you may remember I mentioned in my first post this year I have some plans for this blog.

Also you probably know by now I have a little over two-year old girl who needs to be entertained most of the day leaving me with little to no time, some days, to take pictures, edit, write.

As much as I love you and this blog I knew it has to come second. Tiffany needs me and I’m definitely going to be there for her.

After giving much thought I’ve decided to share 2 recipes a week.

I also have a surprise for you, fingers crossed it’s going to be ready by next week. Ahh, need more free time!!

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This ricotta olive oil bread came to life after the holidays were over and I was left with some cheese in the fridge. Not too much to make a tart but enough to add it to the dough to make a soft bread.

Olive oil and ricotta go well together, none of them being too strong. I knew olive oil is going to make a soft crust and pairing it with ricotta to enhance the dough and make it a soft crumb also would be a hit. And it was!

(my first photo capturing some steam, hooray!)

Baker’s notes

I used almost half whole wheat flour and half all-purpose flour. You can use only all-purpose flour or only whole wheat flour. keep in mind that a 100% whole wheat bread is going to be dense and heavy for its size.

Ricotta cheese can be substituted with cottage cheese, just make sure you drain it well.

Of course you should focus your attention on your two year-old. I remember how demanding and draining that was! Kudos to you for having your priorities straight.

That being said, I'm so glad you'll still be around so I can read the amazing recipes you bring my way. Like this one. It looks delicious. The color is beautiful and the inside is so fluffy. I adore wheat bread but have never tried ricotta in it (something that will have to be remedied).

do you use a bread machine? your breads look perfect all the time! ricotta i'm sure makes this bread very moist! i totally know what u mean about not letting blogging take over my life! i've been spending more time with ppl instead of obsessing over reading my google reader and being busy photographing my food in the kitchen! i do miss how often i used to blog though~

Roxana, This bread looks so tender. I love the bread with cheese in it. It makes it's texture so awesome. Thanks for sharing and enjoy your daughter – before you know it she will be grown – I know this from experience.

This bread looks great. I make my own bread too, and a smell of the house is just so… warm, crisp, and herbs aroma (I use dill in my breads) penetrates each corner of the kitchen… Love it! Thanks for the recipe, goes into my bread collection!

Good for you on not pressuring yourself to blog too often – that would take the fun out of it Roxana. I look forward to your 2 posts a week and I am super excited to hear about what you have planned for Monday. This is an incredible recipe and the loaf looks absolutely delicious! Mandy

Oh dear Roxy, I completely understand what are you talking about and I think everybody else will too! Kids and family need to be #1. Rest and enjoy your time with your girl while she is little…they grow up so fast! You bread is on the menu tonight:))))I love how you made it and I just have to make it ASAP!!! Will let you know how it came out!!!! Sending you Hugs!!!!

Roxy, I just made your bread and what a great bread..My aunt is eating already second slice and yes by itself, and just mumbling "oh this like a cake" :)))) We love it!!! Thanks for sharing this wonderful recipe!!!I am baking second loaf right now:))

I can only manage two posts a week these days, too. I wish I had time for more but it's just not realistic.

Your bread looks so perfect, Roxana. I love the thick slices. With the ricotta and olive oil in it, I bet they would be great on their own. I wouldn't have been able to wait for this loaf to cool before digging in for a slice!

What a beautiful combination for a bread…gorgeous loaf! I know it must be a challenge handling the blog with a little one, and we all understand I can never post more than twice a week and my kids are grown, oh and that pesky day job thing, lol

This sounds like it would be just delicious. I’m sure it must be a typo but your instructions indicate adding 1 1/3 to 1 1/2 cups of warm oil! Do you mean to add 1/3 to 1/2 cup of oil? Would love to make this and will wait to hear about the oil. Thanks for sharing!

Roxana~ thanks for the quick reply! I’ll probably make this in the next week or so. I need to buy some Ricotta. I’ll definitely post once I make this. Being Italian I’m intrigued by the use of Ricotta and olive oil in a “sandwich” bread.